Slimming World share their Spaghetti Bolognese recipe

Slimming World Spaghetti Bolognese

Saucy, tangy, cheesy – and super-satisfying. No wonder good ol’ spag bol’s a must-have on so many people’s menus. And it’s just as delicious made the Food Optimising way…

To make this recipe vegetarian: leave out the bacon, replace the beef mince with Quorn mince, use a vegetable stock cube instead of the beef one, and replace the Parmesan with a vegetarian alternative.

INGREDIENTS:
• 2 lean back bacon rashers, visible fat removed, roughly chopped
• 2 onions, roughly chopped
• 2 carrots, diced
• 2 celery sticks, roughly chopped
• 2 garlic cloves, crushed
• 500g lean beef mince (5% fat or less)
• 2 x 400g cans chopped tomatoes
• 2 tsp dried oregano
• 1 beef stock cube
• 500g dried spaghetti
• 4 level tbsp grated fresh Parmesan, to serve
• Fresh basil leaves, to serve
• Mixed salad, to serve

METHOD:
1. Put a large non-stick frying pan over a medium-high heat. Add the bacon, onions, carrots, celery, garlic and 2 tbsp water and stir-fry for about 7 minutes, adding a splash more water if needed.
2. Add the beef, breaking it up with a spoon, and cook for 3 minutes or until browned. Drain off any fat in the pan, then add the chopped tomatoes and oregano, crumble in the stock cube and bring to the boil. Cover, reduce the heat to low and simmer for 30 minutes.
3. When the sauce has about 10 minutes to go, cook the spaghetti according to the pack instructions.
4. Drain the spaghetti and divide between shallow bowls. Season the sauce to taste and spoon it over the spaghetti. Evenly scatter over the Parmesan and basil and serve with the salad.

Eat the food you love and lose weight!